I made this stuffing to go with my Christmas nut roast but it was so delicious that I decided that it deserved a post all on it’s own. I’m tempted to make a up another giant batch to have on sandwiches for the next fortnight. So good! For some reason I didn’t take many photos of this process.. I was cooking a bunch of things at once and it was so easy that I guess I didn’t think of it! Oops!
Vegan Stuffing
Ingredients:
1 cup bread crumbs
1 tbs olive oil
1 small leek finely chopped
3 celery ribs finely chopped
1 vegetable stock cube
100g button mushrooms finely chopped
1 clove garlic crushed
4 tbs fresh parsley finely chopped
1/2 tsp dried thyme
1/2 tsp dried marjoram
1/2 tsp dried sage
1/2 cup melted non dairy butter
Salt and pepper to taste
Method:
1. Preheat the oven to 180 degrees. Line a baking tray with baking paper, cover with breadcrumbs and put in the oven for approx 10 minutes, until the breadcrumbs are browned. It might be best to keep an eye on the breadcrumbs, some ovens might need less than 10 mins and it’s a fine line between toasted and burned!
2. Heat the oil in a medium pan over medium heat. Add the leek, garlic, celery and mushrooms and cook for 5 minutes until vegetables are soft then remove from the heat.
3. Crumble the stock cube into the pan and mix well so that the vegetables are coated, add the parsley, dried herbs and salt and pepper, mixing well to combine. Stir through the melted butter and then, finally, add the toasted breadcrumbs and stir everything well so that the ingredients are evenly combined.
4. Serve it, warm or cold, as a side to your favourite meal (or on sandwiches which is what I do!).
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[...] so this year I’m bringing back all the favourites from last year, like the nut roast and vegan stuffing, but will be topping the meal off with a humble Christmas [...]